Vegan Fesenjan

Ingredients

• 200 g Pardina lentils
• 100 g walnut kernel halves
• 3 tbsp pomegranate syrup (or 250 ml pomegranate juice to make syrup)
• 1 tbsp Olive Oil
• 1 onion, peeled and finely chopped
• 0.5 tsp Salt
• 0.5 tsp pepper
• 2 tbsp Tomato paste
• 1 tsp turmeric
• 0.5 tsp cinnamon
• 600 ml Vegetable Broth
• 1 tbsp Maple Syrup
• 250 g Basmati rice
• fresh parsley
• 2 tbsp pomegranate seeds

Instructions

1. 1.

   Preheat the oven to 195 °C (175 °C fan; gas: level 3) and line a baking tray with parchment paper or a silicone mat.

2. 2.

   Spread walnuts evenly on the tray, roast for 10 minutes, keeping an eye on them so they don’t burn. Remove from oven, let cool, then pulse in a blender until coarse flour-like consistency. Set aside.

3. 3.

   If making syrup, pour pomegranate juice into a small pot, bring to boil, reduce heat to medium and simmer for 30 minutes until the liquid reduces to about one‑third of its original volume. Remove from heat and set aside.

4. 4.

   Heat olive oil in a large pot over medium heat. Add onion, salt, pepper, tomato paste, turmeric, and cinnamon; stir well. Add lentils and pour in vegetable broth. Simmer for about 20 minutes until lentils are tender yet still firm to the bite.

5. 5.

   Stir in pomegranate syrup, walnut flour, and maple syrup; taste and adjust seasoning as needed.

6. 6.

   Store leftovers (without rice) airtight in the refrigerator for up to four days or freeze in portions.